Schiacciata with Grapes

📝 Ingredients

• 420 g plain flour (400 g for the dough, 20 g for the work surface)
• 1 sachet dried yeast (5 g)
• 250 ml lukewarm water + ½ tsp salt
• 80 g caster sugar (20 g for the dough, 25 g between the layers, 35 g on top)
• 4 tbsp olive oil (2 for the dough, 2 for the tin and the top)
• 700 g black grapes, off the stem (about 800 g in bunches)
• 1 sprig fresh rosemary

🍴 Utensils

• Large mixing bowl
• Rectangular tin, about 25 × 35 cm
• Rolling pin
• Clean tea towel
• Aluminium foil

📖 Steps

1. In a large mixing bowl, combine 400 g flour, the yeast, 20 g sugar and the salt. Add the lukewarm water and 2 tbsp olive oil, then stir with a spoon until you have a sticky dough with no traces of dry flour.
2. Knead for 8 to 10 minutes on the floured work surface, until the dough is smooth and elastic. Return it to the bowl, cover with a tea towel and leave to rise for 1 h 30 min in a warm place, until doubled in size.
3. While the dough rises, pick the grapes off the stems, rinse them and dry them well in a tea towel: any remaining water would make the dough soggy. Strip the rosemary and finely chop the needles so they add flavour without being unpleasant to bite into.
4. Oil the tin with a little of the remaining oil. Knock back the dough and divide it in half. Spread the first half in the tin with oiled fingers, pushing it right to the edges; if it shrinks back, wait 5 minutes and try again.
5. Scatter half the grapes over the dough and sprinkle with 25 g sugar. Roll out the second half of the dough on the floured work surface to the size of the tin, lay it on top and pinch the edges to seal the two layers together.
6. Press the rest of the grapes firmly into the dough, sprinkle with the remaining 35 g sugar and the rosemary, then drizzle with the rest of the oil. Cover and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 200 °C.
7. Bake for 40 to 45 minutes, until the top is nicely golden, the grapes have burst and their juice forms a dark, caramelised syrup around the edges. If the top browns too quickly, cover it with a sheet of foil.
8. Leave to cool in the tin for at least 30 minutes before cutting into 8 pieces: the juice needs to set slightly. Schiacciata is best enjoyed warm or at room temperature, ideally on the day it's made.